Warm the oil in a large frying pan over a medium heat. Add the onion and garlic and cook and stir until soft, about 4 to 6 minutes. Add the meat and brown on all sides before stirring in the apple, sultanas and curry powder. Cook and stir for 5 minutes to allow the flavours to infuse.
Stir in the tomato puree then pour in the water and give a good stir. Bring to the boil then reduce the heat, cover and simmer for about 30 minutes until the beef is no longer pink in the centre. Remove from the heat and serve.
Serve the curry with rice and a salad. Add extra vegetables such as mushrooms, peas and peppers. Add more curry powder for a hotter dish.